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<\/a>1-lb Razor Clams\n3-eggs mixed with 1\/4 C. milk
\n2 C. flour
\n1\/4 inch deep canola oil (Do not use Olive Oil, the smokepoint is too low)
\ntenderizer optional on necks
\nsalt to taste
\nlemon slices
\ntartar sauce<\/p>\n
Prepare Egg Wash: Mix eggs and milk. Prepare Clams: Dry clams to ensure the egg wash and floor adhere to them, then dunk into the wash and into floor to coat. Rest Clams: Once floored well lay clams on aluminum foil and let rest for fifteen minutes (coating will adhere to clam). Season: Season with salt while resting, and then other side while in pan cooking.
\nPrepare Your Pan: Add oil to pan, about 1\/4 inch, heat to smoke pint, to keep oil hot don\u00e2\u20ac\u2122t add to many clams at once. Cook Clams: Cook about 1 plus minutes on each side, make sure clams are not limp (to raw), or to stiff (to tough). Serve: Add lemon wedges and\/or tartar sauce and enjoy!<\/p>\n
My tartar sauce is simple.\u00c2\u00a0 Finely diced onion and pickles, mixed with mayo and a tiny bit of pickle juice.\u00c2\u00a0 Let it rest as long as you can in the fridge before using.\u00c2\u00a0 Sometimes I get fancy.\u00c2\u00a0 I’ll add in a little dill, lemon juice, celery salt, and or finely chopped capers.\u00c2\u00a0 With clams though, I’m generally happy with just lemon.\u00c2\u00a0 Mmm, love clams!<\/p>\n","protected":false},"excerpt":{"rendered":"
Most people in the Pacific Northwest prefer to fry their razor clams, and there are countless variations of this simple method of cooking clams. Just take into account the numerous oils (olive, canola, sesame, peanut, etc..) to use for frying, and frying pans (cast iron, steel, non-stick, deep-fryer, etc..), also washes (egg, milk, buttermilk, etc.), and finally coatings (flour, panko, ground Ritz, cracker meal, etc..)\u00e2\u20ac\u00a6. the variations are just endless! The good news is there is only one issue you…<\/p>\n